Artichoke, Cheese And Olive Antipasto

• 3 (6.5 ounce) jars marinated artichoke hearts, undrained
• 1 (12 ounce) jar roasted red bell peppers, drained and sliced
• 1 (15 ounce) can black olives, drained
• 1 pound smoked provolone cheese, diced
• 1/3 cup olive oil
• 1/2 cup balsamic vinegar
• 1/2 teaspoon dried oregano
• 1 clove garlic, finely chopped
• 1 pinch salt and pepper to taste
• 8 fresh basil leaves, cut into thin strips

1. Pour the jars of artichoke hearts with their liquid into a 1 1/2 quart or larger container with a tight sealing lid. Add the bell peppers, black olives, and provolone cheese.
2. In a medium bowl, whisk together the olive oil, balsamic vinegar, oregano, garlic, salt and pepper. Pour over the ingredients in the container. Seal the lid, and refrigerate for at least 3 hours, shaking gently about once per hour.
3. To serve, allow the mixture to come to room temperature. Soon onto serving plates, and top with basil shreds as a garnish.

red bell peppers, black olives, provolone cheese, olive oil, balsamic vinegar, oregano, clove garlic, salt, basil

Taken from www.allrecipes.com/recipe/81223/artichoke-cheese-and-olive-antipasto/ (may not work)